Description
Sweet chocolate cupcakes bring pure bliss to dessert lovers seeking indulgent perfection. Rich cocoa layers combine with silky frosting, promising delectable moments that celebrate pure chocolate magic you’ll savor with delightful enthusiasm.
Ingredients
Scale
Chocolate
- 1/2 ounces (12 oz) melted chocolate chips
- 6 tablespoons cocoa powder
- 3 tablespoons cocoa powder
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 cups powdered sugar
- Pinch of salt
Wet Ingredients
- 1 large egg
- 1/2 cup milk or buttermilk
- 1/2 cup vegetable oil
- 3/4 teaspoon vanilla extract
- 1/2 cup hot water
- 1 1/4 cups unsalted butter
- 24 tablespoons heavy cream
Instructions
- Prepare the oven by heating to 148°C and positioning a rack in the center. Arrange cupcake liners in a standard muffin tin.
- In a large mixing bowl, sift together all dry ingredients until thoroughly combined and lump-free.
- In a separate bowl, blend wet ingredients until smooth and uniform in consistency.
- Gradually incorporate wet ingredients into dry mixture, stirring gently to create a homogeneous batter.
- Carefully pour hot water into the batter, whisking continuously. The mixture will become notably thin and liquid.
- Using a standard ice cream scoop or spoon, distribute batter evenly into cupcake liners, filling each approximately halfway to allow room for rising.
- Place cupcake tin in preheated oven and bake for 18-23 minutes. Check doneness by inserting a toothpick – it should emerge clean with minimal crumbs.
- Remove from oven and allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
- For frosting, cream butter until light and fluffy. Incorporate melted chocolate, cocoa powder, and powdered sugar, mixing until smooth and spreadable.
- Once cupcakes have reached room temperature, generously apply frosting using a piping bag or offset spatula, creating decorative swirls or smooth surfaces.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Add a pinch of espresso powder to enhance the chocolate flavor without making it taste like coffee.
- For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain similar consistency.
- If batter seems too thin, don’t worry – this ensures ultra-moist cupcakes with rich chocolate taste.
- Prep Time: 10 mins
- Cook Time: 18-23 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 388 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg